What’s in Season: November Produce Guide

Fall is really here and the markets are full of roots, cruciferous vegetables, and autumn fruits. Learn about what produce is fresh and available in November and what to cook with it.

November is the month when fall sets in for me and the encroaching winter seems all too close. I’m constantly torn between wanting to indulge in rich comfort foods and trying to capture that last bit of bright, fresh produce at the farmer’s market. Fortunately, a lot of the produce on offer during this month lends itself to both.

While I absolutely make plenty of starchy dishes, I’m also making some truly fresh and exciting dishes that are only possible this time of year. To balance out all those hearty meals, salads with sliced persimmons are a great treat. Sometimes I’ll even add pomegranate arils too and make it extra fall-inspired. And there’s always the fun of buying that whole stalk of brussels sprouts from the markets and harvesting them yourself.

And of course there are plenty of root veggies to celebrate right now. Warm side dishes are so easy: Just chop up a mixture of parsnips, carrots, turnips, or even sunchokes and mix them with some spices to roast up a flavorful dish. There are plenty of unique ways to work with all these hearty vegetables.

Apples

There are so many varieties of apples that you could just spend all of fall tasting them. From tart Granny Smith and Pink Lady apples to the sweeter Honeycrisp and Fuji options, each one has particular uses they are great for. But for those looking for the best all-around apples, Braeburns are usually near the top of the list.

YUMMY ADDICTION APPLE RECIPES:

MORE AWESOME APPLE RECIPES:

• Apple Cider Chicken Skillet by Well Plated
• Healthy Apple Cinnamon Oatmeal by Foolproof Living
• Healthy Apple Crisp by Erin Lives Whole

Broccoli

For me, broccoli is one of the most versatile vegetables. You can use it in so many different dishes, from casseroles to salads. As a cruciferous vegetable, it is nutrient-dense and low carb, with lots of fiber. It pairs beautifully with everything from corn to cranberries.

YUMMY ADDICTION BROCCOLI RECIPES:

MORE AWESOME BROCCOLI RECIPES:

• Garlic Parmesan Roasted Broccoli by Easy Family Recipes
• Healthy Broccoli Potato Soup by My Vegan Minimalist
• No Mayo Broccoli Salad by Creme de la Crumb

Brussels Sprouts

Whether you love them or hate them, Brussels sprouts are an iconic fall vegetable. Brussels sprouts are excellent roasted, sauteed (especially if you add some bacon), or steamed. They can even be added salads when thinly sliced for a nutrient-rich extra.

YUMMY ADDICTION BRUSSELS SPROUTS RECIPES:

MORE AWESOME BRUSSELS SPROUTS RECIPES:

• Maple Bacon Brussels Sprouts by Well Plated
• Shaved Brussels Sprouts Salad by Two Peas & Their Pod
• Brussels Sprouts Gratin by The Chunky Chef

Cabbage

No matter what variety of cabbage you are using – green, savoy, purple, Napa – they all have tons of nutrients. Try experimenting with the different options in your standard cabbage recipes for some slightly different results as each variety is a little different in terms of flavor and texture.

YUMMY ADDICTION CABBAGE RECIPES:

MORE AWESOME CABBAGE RECIPES:

• Cabbage Soup by Carlsbad Cravings
• No Mayo Healthy Coleslaw by Ambitious Kitchen
• Garlic Butter Cabbage Noodles by Butter For All

Carrots

Another common vegetable that really comes into its own in fall, carrots are delicious when super fresh from the garden or farmer’s market. Whether you are grating them up for an easy carrot salad or roasting them with other root veggies for a slightly sweet side, this is definitely the time of year to eat a lot of carrots.

YUMMY ADDICTION CARROT RECIPES:

MORE AWESOME CARROT RECIPES:

• Creamy Carrot Soup by Natasha’s Kitchen
• Healthy Carrot Cake Cupcakes by Chocolate Covered Katie
• Creamy Carrot Orecchiette Pasta by Feasting at Home

Cauliflower

For those looking for low carb options, cauliflower is a top choice. But it’s not only great to replace pasta or potatoes, it also has a subtle flavor that is amazing when roasted or sauteed. Plus you can even puree it into a tasty, creamy base for a vegan pasta sauce.

Check out my spicy Thai coconut cauliflower soup which is really delicious, creamy, and healthy. It’s all made in one pot and is ready in just 30 minutes!

MORE AWESOME CAULIFLOWER RECIPES:

• Garlic Butter Mashed Cauliflower by Healthy Fitness Meals
• Baked Cauliflower Mac and Cheese by Spend with Pennies
• Creamy Roasted Cauliflower Soup by Cookie and Kate

Celery

Many people relegate celery to soups and stock, but it is a surprisingly versatile and flavorful vegetable. Sliced thinly (so you avoid those pesky strings), celery is great raw in salads or can be roasted with root vegetables for a healthy side dish for your holiday meals.

YUMMY ADDICTION CELERY RECIPES:

MORE AWESOME CELERY RECIPES:

• Cozy Celery Soup by The Endless Meal
• Celery Salad with Dates, Almonds and Parmesan by Cookie and Kate
• Italian Cream Cheese Stuffed Celery by Plain Chicken

Celery Root

Otherwise known as celeriac, celery root is a tasty root vegetable similar to beets or turnips. This knobby, whitish vegetable is slightly sweet and earthy. It’s great roasted, in soups and stews, mashed, and can even be eaten raw in a salad with apple for a fall slaw.

Unfortunately, I still don’t have any celery root recipes on the blog but I am definitely fixing that in the nearest future. Other food bloggers are already enjoying this root vegetable, though, so check their recipes out!

MORE AWESOME CELERY ROOT RECIPES:

• Celery Root Puree by From a Chef’s Kitchen
• Celery Root Fries by The Spunky Coconut
• Creamy Celery Root and Potato Soup by Girl Heart Food

Cranberries

When you think about fresh cranberries, cranberry sauce is probably the first thing that comes to mind. But there is plenty more to be done with this very seasonal fruit. Mix them with apples or pears for a unique take on classic pies, or even garnish meats with the berries before roasted for a sweet and tart burst.

YUMMY ADDICTION CRANBERRY RECIPES:

MORE AWESOME CRANBERRY RECIPES:

• Russian Cranberry Drink (Mors) by Cooking the Globe
• Baked Cranberry Chicken with Rosemary by The Mediterranean Dish
• Healthy Cranberry Orange Oatmeal Bread by Lively Table

Fennel

Fennel is another one of those love it or hate it vegetables. With a slight licorice taste, this root vegetable is great raw or cooked. Sliced thinly, fennel is fabulous in salads or as part of the crudites platter. It can also be roasted or sauteed which makes it slightly sweeter and caramelized.

The apple, fennel, and walnut salad with orange dressing featured above is awesome. At the moment it’s the only fennel recipe I have on the blog but more coming soon!

MORE AWESOME FENNEL RECIPES:

• Citrus, Fennel and Chicken Bake by My Little Larder
• Roasted Fennel with Parmesan and Chives by Sprinkles and Sprouts
• Roasted Fennel and Potato Soup by The Simple Veganista

Kiwi

While many people may associate kiwis with the tropics and summer, they are a fall and winter fruit that ripens in the cold. Because of their high acidity and moisture, they can be tricky to bake with unlike most of the fall fruits, but kiwis are great in smoothies, drinks, fruit salads.

Kiwi mango smoothie shown above is a HIT but that’s the only kiwi recipe I have on the blog right now. Can’t wait to play more with this tropical fruit in the kitchen!

MORE AWESOME KIWI RECIPES:

• Roasted Salmon with Kiwi Salsa by The View from Great Island
• Kiwi Cupcakes by The First Year Blog
• Winter Fruit Salad by Dinner at the Zoo

Leeks

A mild cousin of onions and garlic, leeks flavorful and lower in carbs. Select pieces with lots of the tender white and light green portions and make sure you clean between the layers for the best enjoyment of this fall vegetable. They are great braised or sauteed and can be used almost anywhere you would use an onion.

YUMMY ADDICTION LEEK RECIPES:

MORE AWESOME LEEK RECIPES:

• Healthy Potato Leek Soup by Well Plated
• Creamy Mushroom and Leek Chicken Breasts by Foodie Crush
• Parmesan Roasted Leeks by Spend with Pennies

Oranges and Mandarins

Late fall ushers in the beginning of citrus season. Some of the first to show up in the markets are fresh oranges and mandarins. Navel oranges and satsuma mandarins are great for snacking, while Valencia varieties are perfect for fresh juice. Try making an orange curb to keep that flavor fresh throughout the year.

YUMMY ADDICTION ORANGE AND MANDARIN RECIPES:

MORE AWESOME ORANGE AND MANDARIN RECIPES:

• Healthy Orange Chicken by The Clean Eating Couple
• Fluffy Cranberry Orange Muffins by Cookie and Kate
• Healthy Orange Creamsicle Smoothie by The Fit Cookie

Parsnips

Looking like an extra-large white carrot, parsnips are a fall root vegetable. They are a little sweet, with a lot of earthy flavors. Parsnips are perfect for adding to soups and stews, serving mashed or whipped (possibly in combination with some turnips), or roasting with lots of spices and maple syrup for a great fall side dish.

Check out my Honey Roasted Parsnips and Carrots – a perfect side dish to literally anything. More parsnip recipes coming soon!

MORE AWESOME PARSNIP RECIPES:

• Mashed Carrots and Parsnips by Healthy Seasonal Recipes
• Roasted Honey & Parsnip Soup by Cooking with Bry
• Parsnip Gratin with Gruyere and Thyme by Feasting at Home

Pears

Great for more than just desserts, pears are a wonderful addition to any fall meal. Because their sweetness is so subtle, they do great in savory dishes as well. Slice them up in salads, serve them as part of a charcuterie plate, or roast them with some meats for the perfect blend of sweet and savory flavors.

YUMMY ADDICTION PEAR RECIPES:

MORE AWESOME PEAR RECIPES:

• Cinnamon Walnut Pear Crisp by Ambitious Kitchen
• Baked Pears with Honey, Pecans, & Cinnamon by Easy Peasy Creative Ideas
• Arugula Pear Salad with Goat Cheese and Walnuts by Family Style Food

Persimmons

November is the peak time to find persimmons in the market. The squat Fuyu variety is meant to be eaten when still firm, like an apple. They are great in salads – even the skin is edible. The oblong Hachiyas should be eaten with soft and sweet and have almost a jelly-like consistency which is great served over ice cream.

YUMMY ADDICTION PERSIMMON RECIPES:

MORE AWESOME PERSIMMON RECIPES:

• Arugula Persimmon Salad by Real and Vibrant
• Soft and Moist Persimmon Cookies by Two Peas and Their Pod
• Persimmon Ginger Chicken by Abbey’s Kitchen

Pomegranates

Hard to open, but delicious to eat, pomegranates are very symbolic of fall. That sharp, sweet flavor is great in both desserts and savory dishes alike. The arils can be added to salads, sautés, and all kinds of baked vegetable dishes as well as sweet puddings and pavlovas.

YUMMY ADDICTION POMEGRANATE RECIPES:

MORE AWESOME POMEGRANATE RECIPES:

• Spinach, Apple, and Pomegranate Salad by Countryside Cravings
• No-Bake Chocolate Pomegranate Fudge Tart by Wife Mama Foodie
• Pomegranate Chicken by Our Salty Kitchen

Potatoes

While it’s easy to overlook potatoes as a staple available all year, fall is when that fresh crop starts hitting the markets. Because they are so versatile, it is great to always have some in the pantry or fridge for when you need a simple comforting meal. Loaded baked potatoes are an easy and satisfying meal for fall evenings or you can replace pasta with potatoes in many dishes for a gluten-free option.

YUMMY ADDICTION POTATO RECIPES:

MORE AWESOME POTATO RECIPES:

• Crispy Garlic Butter Potatoes by Sprinkles & Sprouts
• Classic French-Style Potato Salad by Pardon Your French
• Skinny Crockpot Potato Soup by Carlsbad Cravings

Pumpkins

Pumpkin pie may be your first choice for using up fresh pumpkin flesh, but there are plenty of savory recipes that can be made with the many varieties of pumpkin that are found in markets and gardens this time of year. Just make sure you select one that is designed for eating – the carving pumpkins are hard and starchy without much flavor.

YUMMY ADDICTION PUMPKIN RECIPES:

MORE AWESOME PUMPKIN RECIPES:

• Butter Chicken Pumpkin Curry by A Saucy Kitchen
• Healthy Pumpkin Bread by Kristine’s Kitchen
• Thai Coconut Pumpkin Soup by Just a Taste

Romanesco

If you haven’t been introduced to romanesco yet, it is absolutely worth trying. Green and spikey, the flavor is a cross between broccoli and cauliflower. It is delicious roasted, steamed, or sauteed, particularly when dressed with a drizzle of high-quality olive oil and some flaky salt.

YUMMY ADDICTION ROMANESCO RECIPES:

MORE AWESOME ROMANESCO RECIPES:

• Roasted Romanesco and Radicchio Salad by Breaking Bread with Ashley
• Whole Roasted Romanesco by This Silly Girl’s Kitchen
• Nutty Roasted Romanesco Curry by Searching for Spice

Rutabagas

It can be easy to confuse rutabagas (also known as swedes) for large, purple topped turnips at the market, but the flavor is definitely distinct. More buttery with some green vegetal notes, this is perfect for a mash potato alternative, but can also be roasted or added to stews.

I’ve become acquainted with rutabaga not such a long time ago when I spotted it at my local farmer’s market. That’s how this gorgeous Creamy Roasted Rutabaga Soup was born. Definitely plan to cook more with it in the future!

MORE AWESOME RUTABAGA RECIPES:

• Greek Style Oven Roasted Rutabaga by The Healthy Foodie
• Cheesy Rutabaga and Carrot Casserole by Sprinkles and Sprouts
• Creamy Buttery Mashed Rutabaga by Delicious Little Bites

Sunchokes

Also known as Jerusalem artichoke, this vegetable is actually the root of a certain type of sunflower. Looking a lot like pieces of fresh ginger, sunchokes can be eaten raw or cooked and are best treated like turnips or parsnips. They are great roasted, mashed, or sauteed for a unique side dish.

I absolutely loved sunchokes in this creamy salmon and wild rice casserole. It’s a nice change from potatoes!

MORE AWESOME SUNCHOKE RECIPES:

• Roasted Sunchokes by A Beautiful Plate
• Brussels Sprout & Sunchoke Salad by Love & Lemons
• Creamy Ginger Scalloped Sunchokes by Boulder Locavore

Sweet Potatoes

Slightly lower in starch than standard potatoes, sweet potatoes have become particularly popular in recent years as fries or steamed and mashed for healthier alternatives. Plus they are full of beta-carotene – a compound that turns into vitamin A in the body. Great for your eyes and delicious is always a good way to go.

YUMMY ADDICTION SWEET POTATO RECIPES:

MORE AWESOME SWEET POTATO RECIPES:

• Vegan Black Bean Stuffed Sweet Potatoes by Joyful Healthy Eats
• Healthy Sweet Potato Pie by Amy’s Healthy Baking
• Healthy Sweet Potato Casserole by Eating Bird Food

Turnips

An often-overlooked root vegetable, turnips are most often used in soups and stews. But they are also great roasted or turned into a mashed potato alternative. I especially recommend picking up some of the small, white Tokyo turnips – deliciously sweet when roasted. The greens are also edible and a great nutrient source, try them sauteed or as a pesto.

Check out my Creamy Carrot and Turnip Soup which is really awesome. More recipes with this beautiful root veggie coming soon!

MORE AWESOME TURNIP RECIPES:

• Parmesan Crusted Crushed Turnips by From a Chefs Kitchen
• Turnips au Gratin by That Low Carb Life
• Roasted Turnips by Delicious Little Bites

Winter Squash

November is when winter squash really start to come into their own. Whether you pick up some butternut, acorn, or spaghetti squash, each variety has several uses and a unique flavor. One of my favorites is delicata, a smaller option that is perfect for roasting in rings and adding to salads – even the skin is edible.

YUMMY ADDICTION WINTER SQUASH RECIPES:

MORE AWESOME WINTER SQUASH RECIPES:

• Vegan Butternut Squash Mac & Cheese by The Simple Veganista
• Spaghetti Squash Lasagna by Savory Experiments
• Roasted Kabocha Squash Soup by Omnivore’s Cookbook